Honey Soy Chicken

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Again, FOLLOW THE INSTRUCTIONS. I won’t mislead you. I won’t lie to you about something. My results are the pictures above! So clearly, it worked with the recipe below!

It’s as every bit delicious as holy yum chicken, just obviously different flavor profiles. Jason prefers this Asian version but I prefer the mustardy version that the holy yum chicken offers. Definitely all taste preference but honestly, I could never say no to garlic, honey, ginger, soy sauce, and sesame oil. Your house will smell ridiculously good.

Sorry I’m not writing a whole lot today..just got a TON of things going on at the moment. You would think things would calm down after the wedding, huh? Nope. Especially since I’ll be out of town again next week…got a lot of loose ends to tie up! *sigh* it never ends here!

Enjoy the recipe :) I bet you already have all ingredients in your pantry!

DISCLAIMER:

If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely above because I have tested it myself and it works the way it’s written above.

If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.

Yes, it really is cooked at 425 degrees. I’m not going to lie to you. Yes, it’s high but it also works (proof: above pictures!)

If you’re using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or you’ll end up with dry chicken.

Preheat oven to 425 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!

279 COMMENTS

Kama G.

02/17/2015 at 9:40 pm

Just made this for dinner and it is so tasty and easy to make! Followed the directions to a T except I used a single use foil pan and doubled the recipe. Hoping for leftovers for tomorrow! Thanks for sharing.

The chicken looks delicious, but I found your blog post to be a bit rude. I think it’s generally accepted that deviating from a recipe might bring different results than those intended. There’s no need to constantly b**** at people in advance because they might do something later on that you disapprove of.

Hi DP, yes, I get that deviating from a recipe can bring different results – which I am PERFECTLY fine with but the problem that I have is people who deviate from the recipe and then BLAME me for the mishap. Have you honestly read the comments and see what I deal with? This recipe was derived from holy yum chicken: http://www.tablefortwoblog.com/holy-yum-chicken/ and if you even caught a glimpse of the comments on that one (over 700 comments) about how they didn’t do this and that to the recipe and it came out horrible and blamed me for it, yadda yadda, then you would have disclaimers too. I’m not bitching – I’m simply stating that IF people choose to deviate from my recipe, then don’t come back and blame me for something because the recipe, as written, is one that I personally tested and worked.

DP – Really? How cow – Julie wasn’t at all rude. It’s her blog and quite frankly, she is only saying what most people are thinking. I would say that if anyone was rude – you might want to re-read your comments. I totally get her frustration.

Just made this for dinner. It was my first time working with chicken thighs and my first time cooking anything even vaguely Asian. I’m a super picky eater working to expand my palate and I absolutely LOVED this. So savory and yummy, with just a hint of sweetness. This will definitely be making repeat appearances on my dinner table!!

Hi! I just found this on Pinterest and I’d love to make it for dinner sometime this week. However, I have a lot of chicken breasts that I’d like to get rid of before buying more poultry. Do you think this recipe could work with chicken breasts instead, and how would I adjust the baking time for this? Thank you!

Julie, what happened? I followed your instructions to a T and I ended up with an 8×8 pan half full of liquid and it wasn’t the thick sauce I started with but instead watery. Most of the chicken was submerged in this and therefore none of the honey soy sauce stuck. When I took the chicken out, there was nothing but an almost clear, watery liquid left and I know this isn’t the sauce you said to save to pour back over the chicken. The chicken, under all that liquid barely tasted like anything. I don’t know where I went wrong.

Hi Teresa, sorry you ended up with a pan full of liquid. It might be because your chicken had more water content in it? I know when you bake/cook meats, they tend to secrete liquid/water. The sauce that you start with should’ve been liquid too, not thick. I’m not sure what could’ve happened, otherwise. The only thing I can think of is your chicken having more water content and diluting the sauce during the cooking process.

IMO you weren’t rude; people seriously need to learn about accountability! Anyway, I tried the recipe ~ not a to a T. Think I had too much, and the wrong kind of oil (I had corn, sesame and olive in there), and defo added a lot more soy. But I DID double foil my (not) 8X8 baking dish. :) Chicken was scrummy and good gracious you weren’t joking about that stuff being sticky! Haha!

Anyway, was wondering if there was a specific type of honey you would recommend or recommend against. I used Greek honey.

I haven’t tried this with Greek honey so I’m not sure how that would taste. I would just use regular clover honey, as that’s what I used in this dish. Corn and olive oil in the dish will also make the flavors weird because they have a flavor to them. I’d recommend sticking with vegetable oil and sesame oil.

This is an easy simple recipe that is so delicious. I brined the chicken breast for a couple of hours and then marinated the chicken in the mixture for 30-45 mins. I also added fresh ginger and some crushed red pepper to the mixture to make it spicy. My husband couldn’t stop raving about it. This recipe will be regular at our dinner table. Thanks for sharing!

Just came here to comment that I’m making this for the second time tonight it is absolutely delicious but yes tough to clean without foil protecting your dish. I have used a larger pan and more or less chicken with the same amount ofsauce with no issues

YUM! I mean – So good! Thanks for posting this and I will be checking out more recipes from you! I doubled the sauce bc I didnt have foil and it wouldn’t get so sticky – perfection. I am going to recommend to everyone. My only problem is that it almost didnt make it to the table bc I was eating it right from the pan! Thank you!

As a single guy who works a lot, I am not the best cook, by far, so, I tend to get tired of my “usuals”. I like short recipes with few ingredients/work! I think I may have overcooked the chicken, slightly, but, still, it came out pretty good and this is something I will definitely make again in the future. Thank you!

I have been making this, Love it, Hubby loves it too! and t does turn out just like the pictures. If yours doesn’t turn a perfect color and stays looking kind of not perfect doneness, i suggest going in after 35 mins of cooking and glaze the top of the chicken with honey. I swear, in 5 mins, it’ll turn out perfectly caramelized looking chicken. But I guess depending on your oven, you might want to keep an eye on it so it doesn’t get burnt because it will turn dark pretty fast. just a suggestion.

I’ve got this in the oven as we speak, and I look forward to great results. Julie, I just wanted to commend you on your comments about deviating from the recipe. Nothing drives me more insane than people who make 40,000 changes to a recipe, and then rate it as if they cooked what was actually posted. That kind of review gives me NOTHING to go on, especially if they then give their effort a bad review. Keep doing what you’re doing. :)

Rarely do I comment on recipes, but I have to say this went from my Pinterest board “dinner this week” straight to “All time favorites”. This is SO delicious. I made it exactly as written (loved your comments LOL) and it could not have been easier. This is for sure a keeper and we will have this again soon!! Thanks for sharing it! (PS: even the picky 4 year old ate it! Highest compliments!)

I was looking for a new way to cook chicken breast. Because there is only so many ways to cook it and not get bored. My boyfriend told me this was “THE BEST MEAL I have ever cooked for him and that is saying a lot” his words lol Thank you for sharing this recipe. I followed it to the T and it came out beautifully!

Hi Julie,
Just wanted to come and let you know just how much of a family favourite this has become! The word has spread from beyond my immediate family to extended family and I’m now regularly called on to make ‘my’ amazing honey soy chicken. So thanks for turning me into the family’s resident cook =D even my dad who’s terrible at describing food asks for it specifically! So you know it’s good!!

I just wanted to add that I’m sorry you’ve have bad comments from people regarding recipes. Like many others here I think it’s pretty obvious that if you substitute things you’ll get a dish that tastes different. Especially fundamental ingredients. I love your recipe style and find it easy to follow! Don’t change a thing!!

I made this for my family tonight & my boys & husband enjoyed!!!! I had all the ingredients in my kitchen except th e boneless chicken thighs, it was the trip to the grocery store. Thank you for sharing this recipe!

This looks like a fantastic recipe and eager to try. Wanted to consider marinating chicken over night in the ingredients specified to perhaps get more flavor.

Is there any potential reason this may be a bad idea or not advisable based on your experience? Just curious as I tend to like marinaded flavor and these ingredients sound like they’d make a great flavor for a marinade.

Could you slice the chicken breast in half to make it thinner? If it’s a really large and thick chicken breast, then I’m afraid cooking it for longer than the time stated will yield in dried up sauce. Or you could turn down the temperature to 375 degrees and cook the chicken breast for 30-40 minutes.

Hi Julie. I tried the chicken this evening and it turned out great. Definitely a hit with the family. the only thing I noticed was that at the 40-minute mark, my chicken was not cooked. I actually kept it in the oven for another 20 minutes and it was great. Thank you.

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